Executive Chef

Oswego, NY - USA

Yearly Salary: $ 50000 - 60000

Posted on: Yesterday

Vacancies: 1 Vacancy

Job Summary

$50000 - $60000 Annually

RESPONSIBLE TO:Administrator

POSITION DESCRIPTION:

Culinary & Menu: Develop menus design new recipes set presentation standards and ensure consistent food quality.

Staff Management: Recruit train schedule andleadall kitchen personnel (cooks sous chefs etc.).

Operations: Oversee daily kitchen flow manage inventory order supplies control food costs and implement kitchen policies.

Financials: Assistwith budgetingmonitormenu profitability and manage expenses.

Hygiene & Safety:Enforce strict food safety regulations and health code standards.

Leadership: Conduct pre-shift meetings resolve customer complaints andmaintainhigh staff morale.

WORK ENVIRONMENT:

Long hours including nights weekends and holidays.

Physically demanding involving standing in hot busy conditions.

DUTIES AND RESPONSIBILITIES:

Directs and supervises all dietary functions and personnel

Instructs personnel and assigned duties

Evaluates work performance

Maintains established policies of the institution

Assistdieticianinestablishingand receivingdietary policies andprocedures and job description

Maintaining good employee relations

Interviewssalesmanand purchases food and supplies asrequiredaccording to menus

Checks incoming food and supplies and directs storage thereof

Records department costmaintainsinventory system and regularly checks storage areasfor stock level of staple items

Plansmealsaccordingly using standard recipes for food preparation

Sees that food is obtained and ready for meal preparation by cooks and bakers and thatsupplies are ready for service

Plansuse of left-over foods

Periodically talks with residents to evaluate food service quality quantitytemperatureandappearance of meals

Analyzes evaluations and uses them to make decisions in dietary proceduresto promote better food service

Assistsin plans forpreparation ofspecial meals for parties banquets etc.

May conduct orparticipatein in-service meetings andattend Department Head meetings

Directsandassistswith departmental cleaning not performed byHousekeepingpersonnel

Must be available to work more than eight (8) hours per day or morethan forty (40) hours per week

Other related duties that may become necessary oras directed by the supervisor department head and/or

Experience:Significant years of culinary experience often2 years with proven management roles.

Education:Culinary degree or equivalent professional training.

Skills:Exceptional leadership communication organization time management creativity and financial skills.

Attributes:Ability to work under pressure passion for food and strong attention to detail.

Required Experience:

$50000 - $60000 AnnuallyRESPONSIBLE TO:AdministratorPOSITION DESCRIPTION: Culinary & Menu: Develop menus design new recipes set presentation standards and ensure consistent food quality.Staff Management: Recruit train schedule andleadall kitchen personnel (cooks sous chefs etc.).Operations: Oversee ...